Chili

• Total time: 90 minutes
  • Prep time: 45 minutes
  • Cook time: 45 minutes
  • Post-cook time: 5 minutes
• Yield: 4 servings
• Modified from: Alex Bilski, J. Kenji López-Alt, Daniel Gritzer, Amy + Jacky

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Inventory

Ingredients

Chili base

• Kosher salt
• 2 lbs ground beef
• 1 medium yellow onion
• ½ jalapeño
• 4 cloves garlic
• 1 anchovy fillet
• 1 28oz can whole peeled tomatoes
• 1 T tomato paste
• 1 dried bay leaf
• 1 T packed light or dark brown sugar

Umami stock mixture

• 1 cup unsalted chicken stock
• 2 T fish sauce
• 1 T soy sauce

Spices

• 2 T chili powder
• 1 T ground cumin
• 2 tsp dried oregano
• 1 tsp ground coriander
• ½ tsp smoked paprika
• 1 tsp unsweetened cocoa powder
• 1 tsp coffee grounds
• Freshly ground black pepper

Special Equipment

• 1 tiny bowl
• 1 small bowl
• 3 medium bowls
• Large skillet
• Large skillet lid

Instructions

Prepare

1. Finely dice
   • 1 medium yellow onion
   • ½ jalapeño
2. Mince 4 cloves garlic
3. Mash into paste, alternating cutting and mashing with side of knife
   • 1 anchovy fillet
   • Pinch of kosher salt
4. In medium bowl, crush by hand
   1. 1 28oz can whole peeled tomatoes
5. In small bowl
   • 1 cup unsalted chicken stock
   • 2 T fish sauce
   • 1 T soy sauce
6. In tiny bowl
   • 2 T chili powder
   • 1 T ground cumin
   • 2 tsp dried oregano
   • 1 tsp ground coriander
   • ½ tsp smoked paprika
   • 1 tsp unsweetened cocoa powder
   • 1 tsp coffee grounds

Cook

1. In skillet over high
   1. Cook until browned
      1. 2 lbs ground beef
      2. Season with almost too much kosher salt
   2. Remove beef and set aside
   3. Pour fat drippings into plastic container, adding some back to pan as needed
2. Reduce heat to medium-high
   1. 5-6 min
      • 1 diced medium yellow onion
   2. 1 min
      • 4 minced cloves garlic
   3. 1 min - until darkened
      • 1 T tomato paste
3. Reduce heat to medium
   1. 1 min - mix and cook
      • Anchovy paste
      • Diced jalapeño
   2. 30 sec - mix and cook (will be very dry)
      • Spice mixture
   3. Deglaze with some of chicken stock mixture
   4. Mix (will be very full)
      • Rest of chicken stock mixture
      • Crushed tomatoes
      • Browned beef
      • 1 dried bay leaf
4. Crank heat to high until simmering
5. Reduce heat to low
6. At least 30 min - simmer, lid on, checking and stirring every 10 min
   • If too thick, add water
   • If too thin, simmer until desired consistency
7. Cook for as long as you want

Post-cook

1. Discard bay leaf
2. Add 1 T packed light or dark brown sugar
3. Season with kosher salt, freshly ground black pepper, and any other spices to taste

Notes

Garnish with any of:

• Green onion
• Grated cheese
• Sour cream
• Jalapeños or poblanos
• Avocado
• Fritos

Storage

• Will keep in airtight container in the refridgerator for about 5 days